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Pumpkin and Tomato Bake

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“Tasty fall dish for supper or a buffet. Add as much heat as you like or change the garlic and herbs to your taste. Make ahead and pop in oven when ready. Recipe has evolved to our tastes from "French Country Kitchen" by Ann Hughes-Gilbey”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove any seeds from the pumpkin and cut into 3/4 inch strips.
  2. Cook in boiling salted water for 2 or 3 minutes.
  3. Drain and dry thoroughly on paper towel.
  4. Dice strips into about 1/2 inch cubes.
  5. Heat 2 tablespoons of the oil in a large fry pan.
  6. Brown the onions slowly.
  7. Stir in the sugar.
  8. Add the pumpkin, fry it gently until it starts to turn transparent.
  9. Place evenly in the bottom of a shallow baking dish.
  10. Heat the remaining oil.
  11. Add the tomatoes, garlic, herbs and half of the parsley to the pan.
  12. Season well with salt and cayenne.
  13. Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
  14. When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
  15. Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
  16. Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
  17. Dot with butter.
  18. Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.

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